At The Pass with Shu Zhang
The acclaimed long-running At The Pass series showcases Toronto and the GTA’s top chefs. You won’t find any celebrities featured here. Perhaps you already know these fine cooks, but maybe not. They’re not famous - yet. But it’s time these talented, passionate, hard-working chefs got the spotlight. Meet Shu Zhang.
🕘 4 min read
Currently
Chef de Cuisine, Bar Koukla
Formerly
Vela (Toronto), Direkte Boqueria (Barcelona), Viajante (London, UK), Rundles (Stratford)
Favourite dish to make right now
Scallion oil noodles.
Last cookbook purchase
The original Silver Spoon.
Have you read it/tried any recipes
Not yet. Waiting for a rainy day off.
One dish or ingredient you’d like to see removed from menus
Shrimp cocktail. I have never understood the appeal of dipping beautiful shrimp into horseradish ketchup - even though I love ketchup.
And one dish or ingredient that you’re excited about right now and would like to see on more menus
More pork everything, especially Iberico. Can't beat the flavour. Less beef in general.
Brunch Pestrófa. House smoked trout + roe, feta krema, soft boiled egg, pita, parsley, capers. Photo by Bar Koukla.
Biggest influences
For fine dining, Nuno Mendes and Neil Baxter. For everything else, my parents.
If you could eat at any restaurant in the world
Baotai Noodle Restaurant in Shanghai, China.
Last thing you ate
Stir-fried noodles my parents brought me.
Three must-have ingredients always in your fridge
Bok Choy, Parmesan, Sriracha.
Guilty pleasure
Noodles, lol. Is it obvious?
Garídes Skaras. Whole grilled black tiger shrimp with garlic, herbs, paprika and lemon. Photo by Bar Koukla.
Top 3 favourite Toronto restaurants
Hanmoto, YanYu Chinese Dining, Zhang Liang Malatang
Top 3 favourite Toronto bars
Can't say I frequent too many of the same bars but wherever my friends are :). If I had to pick:
Project Gigglewater - Always amazing and hospitable staff and a good strong drink
Gift Shop - Love H the bar manager and his sassy attitude
Northern Belle - unpretentious, simple delicious drinks and just a great vibe.
Go-to drink
A nice glass of white wine and gin for later in the evening. And also Evan Williams Bourbon.
One habit you have in the kitchen that you should lose, but can’t seem to shake
Not weighing out recipes.
And one habit you have in the kitchen that will inspire young chefs
Organization and empathy. Nothing beats an organized team who is behind you all the way.
Hidden talent
I can sing okay.
Share plates inspired by authentic Aegean meze, low intervention Greek wine, and cocktails for the summer season. Photo by Bar Koukla.
Best career advice you ever received
"You're going to have to learn how to work with people someday, might as well start now." – Chef Neil Baxter
Worst career advice you ever received
"You don't need a raise - focus on earning more tips."
Your advice for cooks starting out in the business
Passion and hard work. If you don't love what you're doing for most of your time, then what's the point?
Discover more chefs in the At The Pass series.
Know someone in Toronto or GTA who should be featured? Submit their name for consideration. (And yes, you can nominate yourself.)
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